ingredients
- 1 ½ pounds round steak or cube steaks or minute steaks
- 2 carrots sliced into 1″ pieces
- 1 stalk celery sliced into 1″ pieces
- ½ onion sliced ½”
- 2 cloves garlic sliced
- ¼ cup flour
- 1 tablespoon olive oil
- ½ cup white wine
- 1 cup beef broth
- 14 oz canned diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme leaves
- salt and pepper to taste
- corn starch for thickening optional
instructions
-
Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
-
Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
-
Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
-
In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
-
Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
-
Serve over mashed potatoes or noodles.
notes
For a smoother sauce, swap out the diced tomatoes for crushed tomatoes or even canned tomato soup.
For extra sauce, an additional can of tomatoes can be added.
Optional: To thicken the sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Bring the sauce to a simmer on the stove and add a little at a time to thicken.